Jacket Potatoes served with Prawn and Avocado Salad
- Prep in:
- 15 mins
- Cook in:
- 30 mins
- Serves:
- 4
| Per Serving | %RI |
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Method
- Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
- Prick the potatoes several times with a fork and microwave on HIGH (900W) for 8-10 minutes, drizzle with the oil, then finish directly on a rack in the oven for 20 minutes until cooked through and the skins are crispy.
- Meanwhile, to prepare the salad, put the salad leaves, spring onions, red pepper, avocado and prawns into a large bowl. Season.
- In a small bowl or clean jam jar whisk together the oil, lemon zest and juice, mustard (if used) and half the parsley. Pour over the salad and toss gently.
- Cut a cross on top of each cooked potato, squeeze the sides, season, garnish with the remaining parsley and serve with the salad.
Ingredients
4 medium/large fluffy potatoes, e.g. Maris Piper or King Edward
1 tablespoon oil
For the Prawn and Avocado Salad:
½ x 80g bag watercress or rocket leaves
2 spring onions, finely chopped
½ red pepper, deseeded and finely diced
1 medium avocado, peeled and roughly chopped,
100g cooked, peeled tiger prawns
For the dressing:
2 tablespoons olive or rapeseed oil
Zest and juice of 1 lemon
½ teaspoon Dijon mustard (optional)
2 tablespoons freshly chopped parsley
